Hi Everyone! I was recently gifted an old smoker. It's pretty warn and used, but works just fine! Not sure of make/model, but I have included a picture of it. It's your old style standard vertical charcoal smoker. Has two racks inside. Used it for the first time last weekend for a pork roast and an eye of round roast. Turned out well (also included pics)! Had issues maintaining a constant temp, I've only grilled on charcoal a few times, and had never used wood chips or lump coal for grilling. Temp would range between 165 and 275. I used apple wood chips, but want a stronger/harder smoke flavor next time. Also think I want to move to the bigger hunks of wood instead of the thin chips. I think that will let it smoke longer/thicker, am I right? Will be trying again this weekend, hoping to have better control. Going to try wings and ribs Saturday. I do understand the wings will be done way sooner than the ribs. Don't plan on using foil for the ribs. Have been doing a lot of reading in preparation. Any tips on maintaining temp on a basic smoker like this, wood chip/chunk tips, or tips for ribs/wings would be appreciated. It's going to be nice all weekend here, so may try another pork roast Sunday. Thanks for reading! !